Ingredients
– 2 cups elbow macaroni
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk
– 1 cup shredded sharp cheddar cheese
– 1 cup shredded gouda cheese
– 1 cup shredded parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Optional: breadcrumbs for topping
Equipment Needed
– Large pot for boiling pasta
– Medium saucepan for the cheese sauce
– Whisk
– Measuring cups and spoons
– Baking dish (if you prefer to bake it)
– Wooden spoon or spatula for stirring
Step-by-Step Instructions
First, start by boiling your macaroni. In a large pot of salted water, cook the elbow macaroni until al dente, which usually takes about 7-8 minutes. Once it’s done, drain it and set it aside. Meanwhile, in a medium saucepan over medium heat, melt the butter. As it melts, whisk in the flour to create a roux, which will help thicken your cheese sauce. Let it cook for about a minute until it’s slightly golden—this step adds a nice flavor to the dish. (See the next page below to continue steps…)